In a large pot of boiling salted water with little herbs, cook pasta until al dente (about 8 minutes), rinse with warm drinking water, drain, toss with few drops of olive oil, set on dish. Fold in asparagus in the same pot, cook for about 30 seconds. Take out and put on side of the dish.

In a large skillet, add olive oil, fold in sliced shallot, sprinkle little salt, set to one side of skillet; fold in sliced garlic till you smell the fragrance, set on other side of skillet; put in salted butter, scallops on top of dissolved butter, red chilli, fry each side on high heat until golden (let one side stay for at least 45-60 seconds, do not move scallop often when frying, else it will not have golden grown effect). Take out, put on side of pasta.